how to make apple galettes with salted caramel

by Sam on November 20, 2013

This is another recipe from my cookbook which we used to make our second food film, a collaboration with Grinder Films – a production company I shoot a lot of TV commercials with, and Simon Barnes. It is also one of my favourite recipes. The flavour combination of apple and salted caramel, my two favourites, is absolutely sublime. Any leftover caramel can be spooned over ice cream or just eaten straight out of the jar.

In the film you will see how beautifully well the Revol porcelain pot works when making the salted caramel. The mind boggles that something so beautiful can work so exceptionally well on all cooking surfaces. Available at Entrepo stores in South Africa.

Using a food processor, briefly mix the flours and salt. Add the butter and pulse until the mix resembles breadcrumbs.

Add the water and pulse until the dough just comes together (do not overmix). Divide the dough into four equal portions and roll out into rough circles on a floured surface. (Using a chilled bottle of water or wine for rolling is useful, as it keeps the pastry cool.)

Place the pastry rounds on a baking tray lined with baking paper.

To make the filling

Toss the apple slices with the sugar and cinnamon and arrange them in a fan in the centre of each pastry round, leaving a little space around the edge of each pie. Fold the edges of the pastry

inwards. Brush the upturned edges of each one with melted butter.

Chill in the fridge while you preheat the oven to 200C.

Bake for 45 minutes, loosely covering the tarts with foil about 20 minutes into the baking time to prevent overbrowning.

Return the pot to the heat and add the cream, still whisking vigorously.

When the sauce is smooth and well-combined, remove it from the heat, add a pinch of salt and stir to dissolve. Allow it to cool completely, then stir in another sprinkle of salt but do not let it dissolve – the crunchiness adds texture.Taste it and add more salt if desired.

I like this – ” Notes Leftover salted caramel can be stored in sterilised jars for weeks.” Firstly, there will be no leftovers, and secondly, if there are, they would definitely not last for weeks in my house!

I’m definitely going to be making these for my mom when she arrives next week. They look utterly delicious!